Gluten-free potato and leek soup with crispy smoked tofu

Gluten-free potato and leek soup with crispy smoked tofu: creamy, hearty and easy for every day. With potatoes, leeks, cream, stock and chives.

At a glance

• Serves 4
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 380 kcal per serving
• Protein: 14 g
• Fat: 18 g
• Carbs: 38 g

Ingredients

• 600 g floury potatoes (peeled, diced)
• 2 stalks of leek
• 1 onion
• 100 ml cream
• 100 g smoked tofu (diced)
• 800 ml vegetable or chicken stock
• 1 tbsp butter
• Nutmeg
• Salt
• Pepper
• Chives

Method

You’ll need: frying pan · saucepan · stick blender · chopping board · knife · wooden spoon · ladle

1. Halve the leeks lengthways, wash thoroughly and cut into thin rings. Finely dice the onion.
2. Melt the butter in a large saucepan and soften the onion and leek over a medium heat until soft and translucent.
3. Add the potatoes, pour in the stock and bring everything to the boil. Simmer gently until the potatoes are soft.
4. Meanwhile, fry the smoked tofu in a frying pan without extra fat until crispy. Drain briefly on kitchen paper.
5. Roughly blend the soup, then stir in the cream and season to taste with nutmeg, salt and pepper.
6. Ladle into bowls and serve with the crispy smoked tofu and fresh chives.

Good to know

A soup like this is gentle, warming and just right when things should be simple. Creamy, well seasoned and with a crispy bite on top.

Swaps

Cream → coconut milk or oat cream (dairy-free; oat cream: choose a gluten-free one without seed oils). Butter → ghee (contains milk) or olive oil, both with a classic rounded flavour. Smoked tofu → chicken breast (provides protein; soya-free). Potatoes → cauliflower (a different texture, also provides fibre).

Allergens

Contains milk from the cream and butter, and soya from the smoked tofu. Usually fine for children if seasoned sparingly, and unproblematic in pregnancy with pasteurised cream and hygienically handled tofu.